Salvadoran Pumpkin Sweet Buns

Be the first to rate

(No Ratings Yet)

Loading...

These pillowy Salvadoran pumpkin sweet buns are a beloved Mesoamerican treat made by enriching a soft enriched dough with mashed kabocha-style squash (ayote) for a tender, golden crumb and subtle earthy sweetness. Finished with a brush of melted butter and a sprinkle of cinnamon sugar, they pair beautifully with a strong cup of coffee or a mug of hot chocolate.

Nutrition Facts

Per serving (estimated)

• 245 kcalCalories
• 9 gFat
• 5 gSaturated Fat
• 38 gCarbs
• 2 gFiber
• 12 gSugar
• 5 gProtein
• 115 mgSodium
• 145 mgPotassium
• 35 mgCalcium
• 1.5 mgIron
• 2 mgVitamin C
• 2800 mcgVitamin A

Ingredients

For the pumpkin puree

• 2 cups cubed kabocha or calabaza squash, peeled and seeded (about 1 lb)
• 2 tablespoons water
• 1 tablespoon brown sugar

For the dough

• 3 1/2 cups all-purpose flour, plus more for dusting
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine salt
• 1/2 cup unsalted butter, softened
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2/3 cup warm whole milk (about 110°F)
• 3/4 cup prepared pumpkin puree, cooled

For the topping

• 2 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon sesame seeds (optional)

Directions

1. Make the pumpkin puree: combine the cubed squash with water in a small saucepan, cover, and simmer over medium-low heat until fork-tender, about 15 minutes. Mash or blend until completely smooth, then stir in the brown sugar and let cool to room temperature.
2. Activate the yeast by stirring it into the warm milk with a small pinch of sugar; let stand until foamy and fragrant, 5 to 8 minutes.
3. In a large bowl, whisk the flour, sugar, cinnamon, and salt. Add the softened butter and rub it into the dry ingredients with your fingertips until the mixture looks like coarse crumbs.
4. Make a well in the center and add the eggs, vanilla, yeast mixture, and cooled pumpkin puree. Stir with a wooden spoon until a shaggy dough forms.
5. Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth, soft, and elastic (or 6 to 7 minutes in a stand mixer with the dough hook). The dough should feel tacky but not sticky; dust with a little flour if needed.
6. Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm spot until doubled in size, 1 to 1 1/2 hours.
7. Punch the dough down, divide into 12 equal pieces, and roll each into a smooth round. Arrange on two parchment-lined baking sheets, cover, and let rise again until puffy, 30 to 40 minutes.
8. Preheat the oven to 350°F (175°C). Brush each bun with melted butter, then sprinkle generously with the cinnamon-sugar mixture and sesame seeds if using.
9. Bake for 18 to 22 minutes, rotating the sheets halfway through, until the tops are golden and an instant-read thermometer inserted into the center reads 190°F.
10. Cool on the pan for 5 minutes, then transfer to a wire rack. Serve slightly warm with coffee, hot chocolate, or a slab of fresh cheese.

Cook’s Notes

• Use kabocha or calabaza squash for the most authentic, naturally sweet flavor; butternut or even good-quality canned pumpkin puree works in a pinch.
• For a richer, more traditional flavor, swap the whole milk for half-and-half or light cream.
• The buns freeze exceptionally well in a sealed bag for up to 2 months; thaw at room temperature and warm briefly in a 300°F oven before serving.
• For an extra-decadent finish, drizzle cooled buns with a thin glaze of powdered sugar whisked with a splash of milk and a pinch of cinnamon.
• If your kitchen is cool, proof the dough inside a turned-off oven with the light on to give the yeast a gentle, draft-free warm spot to rise.

You might also like

Americas

Salvadoran-Style Cow Foot Soup

Desserts

Salvadoran Sweet Cheese Bread

Americas

Salvadoran Fermented Cabbage Slaw

Desserts

Salvadoran Sweet Cinnamon French Toast